In a bowl, whisk together the mustard, lemon juice,
Worcestershire, and salt and pepper to taste.
Gradually add the oil in a slow stream while
whisking constantly. Add the cheese - whisk to
combine. Put dressing in a mason jar and set aside.
Preheat a grill pan over medium heat. In a bowl,
toss together the chicken, vinegar, oil,
seasoning, garlic, rosemary, and salt and pepper.
Let chicken sit in marinade for a few minutes
while your pan gets nice and hot. Cook the chicken
for about 4 minutes on each side, or until the
chicken is fully cooked through. Remove to a plate
to cool slightly.
Brush the baguette sliced with a little olive oil
and grill them on the hot grill on both sides until
the develop a little colour. Set aside.
To serve, toss the lettuce with a little of the
dressing, then place the dressed greens on a
platter. Cut the chicken in large strips and arrange
them on the lettuce. Arrange hard boiled eggs all
around the sides, then top with the crispy bread.
Originally Submitted
5/27/2013
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